The proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitution

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'The proportion of fermented milk in dehydrated fermented milk-parboiled wheat composites significantly affects their composition, pasting behaviour, and flow properties on reconstitution'. Together they form a unique fingerprint.

Food Science